Ingredients:

  • 12 oz (340g) chickpea pasta
  • 1.5 lbs (680g) boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 4 cloves (20g) garlic, minced
  • ¾ cup (170g) non-fat Greek yogurt, room temperature
  • ½ cup (50g) grated Parmesan cheese
  • ½ cup (120ml) reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to package directions until al dente. Reserve ½ cup (120ml) of the starchy pasta water before draining the pasta. Note: Chickpea pasta overcooks quickly, so stay close to the pot.
  2. Heat olive oil in a large skillet over medium high heat. Season chicken cubes with salt and pepper.
  3. Add chicken to the pan in a single layer and sear without moving for 3 minutes until a golden brown crust forms.
  4. Flip the chicken and cook for another 3–5 minutes until the centers are opaque. Remove chicken from the pan and set aside on a plate.
  5. Reduce skillet heat to medium low. Add minced garlic and sauté for 1 minute until it smells fragrant but hasn't turned brown.
  6. Whisk in the Greek yogurt and Parmesan cheese.
  7. Slowly pour in the reserved pasta water, stirring constantly until the sauce becomes velvety and smooth.
  8. Return the seared chicken and cooked pasta to the skillet. Toss gently over low heat for 1–2 minutes until every noodle is coated.
  9. Fold in fresh parsley just before removing from heat.